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Radicchio salad in white serving dish on wood table.
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5 from 1 vote

Radicchio Salad

Radicchio salad with pignoli nuts, orange vinaigrette and shaved Parmiginao Reggiano cheese.
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: Italian
Servings: 4


For the salad

  • 1 head radicchio
  • 1/4 cup pignoli (pine) nuts
  • 1/4 cup Parmigiano Reggiano
  • 1 Tbsp orange zest

For the dressing

  • 1/2 cup fresh parsley minced
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh squeezed orange juice
  • 1/4 cup red wine vinegar
  • 1 tsp kosher salt
  • 1/4 tsp black pepper


  • Remove core of radicchio, wash and arrange leaves on large platter.
  • Toast 1/4 cup pignoli nuts over medium-low heat being careful not to burn. Zest one orange and rough chop the strands.
  • Thoroughly mix 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1/4 fresh squeezed orange juice, 1/2 cup minced parsley, 1 tsp kosher salt and a 1/4 tsp black pepper.
  • Spoon some of the dressing over the radicchio leaves. Sprinkle the toasted pignoli nuts and orange zest all over the salad. Finally with a vegetable peeler shave the Parmigiano Reggiano on top. Enjoy!


  • Do not overdress the salad.  This recipe makes one cup of the vinaigrette which can be served on the side or stored for up to 3 days.
  • Pine nuts tend to burn fast.  Keep an eye on them at all times when toasting.
  • Radicchio needs a lot of salt to cut the bitterness, but adjust according to personal preferences.


Calories: 313kcal | Carbohydrates: 4.8g | Protein: 4.2g | Fat: 32.6g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 623mg | Potassium: 225mg | Fiber: 0.6g | Sugar: 1.7g | Calcium: 60mg | Iron: 1.3mg